Tequila Joe's Collection |
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| El Charro Reposado - 100% Blue Agave - Old Bottle |
| NOM: 1235 Distillery: Tequilera Rustica de Arandas, S.A. DE C.V. Importer: Comunero Importers, Inc. Area: Highlands Aged: At Least 2 Months Barrel Type: American Oak Bottle Size: 1L Bottle Number: n/a Number of Distillations: 2 Alcohol Percentage: 40%/80 Proof Price: $22 Current Website: http://www.elcharrotequila.com/ |
My Tasting Notes: n/a
Info on the Back of the Bottle: n/a
Other Info: "Javier López can usually be found hanging out at La Penita Restaurant
on the main square in Arandas. Drop in for a cup of the best coffee in town, and see if
he’s there. If not, cross the square diagonally and you’ll find the brand new tasting
room featuring his tequila, El Charro. El Charro tequila began production in 1996.
The distillery is six miles from town, down a bumpy and dusty road. Modern, new, and
linked up to the computer age, El Charro tequila is produced by Arturo Fuentes. Arturo
has 21 years of experience in the liquor business working for Martell Cognac, Ron
Potasí, and Cuervo. Talented, experienced, and opinionated, Arturo represents the
new, technical tequilero.
For example, El Charro uses a special machine to split the piñas and remove the
flavorless central core. The piñas are cooked in 20-ton hornos lined with stainless
steel. The piñas steam for 20 hours, and then the aguamiel is pumped to the
fermenters. The remaining piñas are cooked another 12 hours before they are milled
and mixed with water. Of course, this second cooking is heresy to the traditional
tequileros, but Arturo is so confident and knowledgeable that everyone is paying
attention.
I continue to see parallels between the tequila industry and the California wine
industry. In the 1970s, winemakers trained at the University of California, Davis, moved
into the wine business with a vengeance. They brought all kinds of technical know-
how, but very little experience. Traditional winemakers were dismayed at the
inexperience of the newcomers and were slow to embrace new methodology. It took
10 to 15 years before this new technology was tempered by traditional methods
leading to higher quality wine.
The tequila business is experiencing that same conflict between tradition and
technology. Mexicano culture and machismo do not lend themselves to shared
information, but somehow Javier López and his tequilero Arturo Fuentes remain well
liked by all of the old tequila families of Arandas. Perhaps they will forge that link
between technology and tradition." -From Lance Cutler's book the Tequila Lover's
Guide to Mexico and his website Wine Patrol
Info on the Back of the Bottle: n/a
Other Info: "Javier López can usually be found hanging out at La Penita Restaurant
on the main square in Arandas. Drop in for a cup of the best coffee in town, and see if
he’s there. If not, cross the square diagonally and you’ll find the brand new tasting
room featuring his tequila, El Charro. El Charro tequila began production in 1996.
The distillery is six miles from town, down a bumpy and dusty road. Modern, new, and
linked up to the computer age, El Charro tequila is produced by Arturo Fuentes. Arturo
has 21 years of experience in the liquor business working for Martell Cognac, Ron
Potasí, and Cuervo. Talented, experienced, and opinionated, Arturo represents the
new, technical tequilero.
For example, El Charro uses a special machine to split the piñas and remove the
flavorless central core. The piñas are cooked in 20-ton hornos lined with stainless
steel. The piñas steam for 20 hours, and then the aguamiel is pumped to the
fermenters. The remaining piñas are cooked another 12 hours before they are milled
and mixed with water. Of course, this second cooking is heresy to the traditional
tequileros, but Arturo is so confident and knowledgeable that everyone is paying
attention.
I continue to see parallels between the tequila industry and the California wine
industry. In the 1970s, winemakers trained at the University of California, Davis, moved
into the wine business with a vengeance. They brought all kinds of technical know-
how, but very little experience. Traditional winemakers were dismayed at the
inexperience of the newcomers and were slow to embrace new methodology. It took
10 to 15 years before this new technology was tempered by traditional methods
leading to higher quality wine.
The tequila business is experiencing that same conflict between tradition and
technology. Mexicano culture and machismo do not lend themselves to shared
information, but somehow Javier López and his tequilero Arturo Fuentes remain well
liked by all of the old tequila families of Arandas. Perhaps they will forge that link
between technology and tradition." -From Lance Cutler's book the Tequila Lover's
Guide to Mexico and his website Wine Patrol
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